Ingredients
- Alligator Meat
- Olive Oil
- Flour
- Onions
- Green Onions
- Bell Pepper
- Celery
- Tomatoes
- Water
- Garlic
- Worcestershire Sauce
- Lemon, Juice Of
- Salt
- Tabasco Sauce
- White Wine
- Tomato Sauce
Instructions
- Make a dark roux with olive oil and flour
- When roux is dark brown, add onion, green onion, bell pepper, and celery
- Cover and cook until onions are clear, stirring occasionally
- Add tomatoes and continue cooning for 10 min
- Stir often
- Add water and stir to make a thick liquid
- Add garlic, worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well
- Add alligator, and enough water to cover the ingredients by 2 inches
- Stir to mix
- Bring to a boil, stirring frequently
- After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking
- Continue cooking for 3 to 4 hrs
- Until meat is tender
- Serve over cooked rice or spaghetti with parmesan cheese
- Freeze leftovers in serving size containers